Kate's Recipe Page

Kate's Recipe Page A place to keep all of my Facebook Recipes so I don't have to search through my entire timeline to find them!! Feel free to like and share anything you see.

This is just a page I have set up so that I can keep the recipes I find on Facebook in one place. You will find some that are Gluten free, and others that are made without sugar. Then you will find the traditional, really bad for you recipes too! Happy cooking!

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09/24/2024

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Hey everyone! If you're looking for a delicious fall treat to warm your heart and fill your home with cozy aromas, this one is a MUST! 🍂✨

🧁 𝗗𝗲𝗹𝗲𝗰𝘁𝗮𝗯𝗹𝗲 𝗗𝘂𝗻𝗸𝗶𝗻' 𝗣𝘂𝗺𝗽𝗸𝗶𝗻 𝗠𝘂𝗳𝗳𝗶𝗻𝘀 𝗖𝗿𝗲𝗮𝘁𝗶𝗼𝗻𝘀 🧁

Ingredients

Streusel:
- 1/2 cup / 115 g / 4 oz salted butter, melted
- 1 cup / 120 g / 4.2 oz all-purpose flour
- 2/3 cup / 130 g / 4.6 oz brown sugar, packed
- 1 tsp pumpkin pie spice

Pumpkin Muffins:
- 2 cups / 240 g / 8.5 oz all-purpose flour
- 1 cup / 200 g / 7 oz brown sugar, packed
- 1 tsp baking powder
- 1 1/2 tsp pumpkin pie spice
- 1/4 cup / 55 g / 2 oz salted butter, melted
- 1 cup / 225 g / 8 oz canned pumpkin puree
- 1/3 cup / 75 ml / 2.5 fl oz milk
- 2 large eggs
- 1/4 cup / 60 ml / 2 fl oz vegetable oil
- 2 tsp vanilla extract

Vanilla Glaze:
- 1 cup / 120 g / 4.2 oz powdered (confectioners’/icing) sugar, sifted
- 2-3 tbsp milk
- 1/2 tsp vanilla extract

Instructions
1. Prep: Preheat the oven to 350°F / 180°C / gas mark 4. Line 12 muffin cups with paper liners. Set aside.
2. Mix Streusel: In a small mixing bowl, stir together the flour, brown sugar, and pumpkin spice. Add the melted butter and stir with a fork until the mixture is moistened and crumbly.
3. Combine Dry Ingredients: Whisk together the flour, brown sugar, baking powder, and pumpkin pie spice in a large mixing bowl.
4. Combine Wet Ingredients: In a separate bowl, stir together the pumpkin puree, eggs, melted butter, milk, oil, and vanilla extract until smooth.
5. Mix Batter: Add the flour mixture to the wet ingredients in 2 additions. Stir until everything is well incorporated. The batter will be thick and lumpy, that is okay.
6. Fill Pan: Scoop the batter into the prepared muffin pan, filling 3/4 of the way. Sprinkle the streusel mixture over the muffin tops, dividing it evenly among the 12 muffins.
7. Bake Muffins: Bake the muffins for 22 to 25 minutes. The muffins are ready when a skewer inserted into the center comes out mostly clean.
8. Mix Glaze: Whisk together the powdered sugar with 2 to 3 tablespoons milk and 1/2 teaspoon vanilla extract until smooth. Drizzle over the muffins. Allow to cool slightly before serving and enjoy!

Storage Instructions
- Store: Store your muffins in an airtight container, a plastic bag, or plastic wrap. They will last on the counter for 3 days, or in the refrigerator for 6 to 7 days.
- Reheat: Reheat them for 15 to 30 seconds in the microwave before eating for extra deliciousness.
- Freeze: Wrap the muffins individually in plastic wrap or tin foil, then place them in a freezer-friendly container or large freezer bag. Freeze for up to 3 months (freeze without the glaze). Thaw on the counter for 30 minutes to an hour, then microwave for 30 seconds or until heated through.

Enjoy your deliciously spiced pumpkin muffins with a comforting fall touch! 🌟🍁

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09/23/2024

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Get ready to indulge in these delicious Garlic Butter Cheese Bombs! Perfect for a quick snack or a party appetizer, they’re loaded with gooey mozzarella cheese and brushed with a flavorful garlic butter mixture!

Ingredients:

1 (16oz) container of refrigerated biscuit dough (8 biscuits)
4 ounces mozzarella cheese (soft, shredded or diced string cheese)
4 tbsp melted butter (half a stick)
1 tsp garlic powder
1 tsp Italian seasoning
Pinch of salt

Directions:

Preheat Oven:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare the Biscuits:

Open the container of refrigerated biscuit dough and separate the biscuits. Flatten each biscuit into a 3-inch circle.
Add the Cheese:

Place a piece of mozzarella cheese in the center of each biscuit dough circle. Fold the edges of the dough up and around the cheese, pinching to seal and form a ball.
Season and Bake:

Place the cheese-filled biscuit bombs seam-side down on the prepared baking sheet. In a small bowl, combine the melted butter, garlic powder, Italian seasoning, and a pinch of salt. Brush the tops of the biscuit bombs with the seasoned butter mixture.
Bake:

Bake in the preheated oven for 12-15 minutes, or until the biscuit bombs are golden brown and the cheese is melted and gooey.
Serve:

Serve the garlic butter cheese bombs warm. Enjoy them on their own or with a dipping sauce of your choice!
Details:

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Calories: 180 kcal per bomb
Servings: 8 biscuit bombs

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09/23/2024

https://www.facebook.com/photo/?fbid=122148187400250064&set=a.122112312686250064

Mocha Poke Cake☕️🍫

A rich, chocolatey delight with a perfect espresso twist, topped with luscious whipped cream frosting!

Ingredients:
Cake:
1 box Duncan Hines Dark Chocolate Fudge Cake Mix
3.9 oz package Jell-O Instant Chocolate Pudding
1 tbsp instant espresso powder
4 eggs
1 cup sour cream
¾ cup vegetable oil
½ cup milk
1 tbsp vanilla
¼ tsp sea salt
1½ cups mini chocolate chips
1 cup hot fudge or chocolate syrup
Frosting:
2 cups heavy cream
½ cup confectioners’ sugar
⅓ cup instant vanilla pudding mix powder
1 tbsp coffee

Instructions:
Begin by preheating your oven to 350°F and greasing a 9 x 13 x 2-inch baking pan. In a large bowl or stand mixer, combine the cake mix, chocolate pudding, espresso powder, eggs, sour cream, vegetable oil, milk, vanilla, and sea salt until everything is fully blended. Stir in the mini chocolate chips for a burst of extra sweetness. Pour the batter into the prepared pan and bake for 35-40 minutes, checking with a toothpick to ensure it comes out clean. Once baked, allow the cake to cool in the pan. After cooling, poke small holes across the surface and pour the hot fudge or chocolate syrup evenly over the cake. For the frosting, whip together the heavy cream, confectioners’ sugar, vanilla pudding mix powder, and coffee in a stand mixer until it reaches a light, fluffy consistency. Spread the frosting generously over the cooled cake and drizzle with additional chocolate syrup for a finishing touch. Enjoy every indulgent bite!

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09/23/2024

https://www.facebook.com/photo/?fbid=122147597078304540&set=a.122118778322304540

Midnight Fudge Cake 😍
Ingredients:
For the Cake:
1 box Ultimate Fudge brownie mix
1 box Triple chocolate cake mix
Ingredients required for both cake and brownies (as listed on the box or your favorite homemade recipe)
1 jar Hot Fudge topping
Directions:
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
Prepare the Ultimate Fudge brownie mix according to the package instructions. Pour the brownie batter into the prepared baking dish and spread it evenly.
Bake the brownies in the preheated oven for about 20 minutes, or until they are set but not fully cooked through.
While the brownies are baking, prepare the Triple Chocolate cake mix according to the package instructions.
Once the brownies are partially baked, remove them from the oven and carefully pour the prepared cake batter over the top of the brownies.
Return the dish to the oven and bake for an additional 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Once the cake is fully baked, remove it from the oven and allow it to cool slightly.
While the cake is still warm, drizzle the Hot Fudge topping over the top of the cake, allowing it to soak into the layers.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
Prep Time: 20 minutes | Cooking Time: 50-60 minutes | Total Time: 1 hour 20 minutes
Kcal: 350 kcal | Servings: 12 slices

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09/18/2024

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🍞✨ Pull-Apart Cinnamon Sugar Pumpkin Bread with Buttered Rum Glaze 🍞✨

Ingredients:

For the Bread:

1 can (15 oz) pumpkin puree
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
For the Cinnamon Sugar Coating:

1/2 cup granulated sugar
2 teaspoons ground cinnamon
For the Buttered Rum Glaze:

1/4 cup butter
1/4 cup heavy cream
1/4 cup light rum
1 cup powdered sugar
Instructions:

Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan.

Prepare Pumpkin Bread Batter:
In a large bowl, mix together pumpkin puree, vegetable oil, granulated sugar, brown sugar, and eggs until well combined.
In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

Prepare Cinnamon Sugar Coating:
In a small bowl, combine granulated sugar and ground cinnamon.

Assemble Bread:
Pour a small amount of batter into the prepared loaf pan.
Sprinkle a layer of the cinnamon sugar coating over the batter.
Add more batter on top, followed by another layer of cinnamon sugar.
Repeat the process until all the batter and cinnamon sugar are used up.

Bake:
Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Prepare Buttered Rum Glaze:
In a small saucepan, melt the butter over medium heat.
Stir in the heavy cream and light rum, and bring to a simmer.
Gradually whisk in powdered sugar until smooth.

Serve & Enjoy:
Pour the glaze over the cooled bread. Slice and enjoy this delightful pull-apart bread with its rich, buttery rum glaze!

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09/18/2024

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My candied pecans are a HUGE HIT during the holidays!
Candied Pecans
-1 egg white
-2 tsp water
-2 tsp vanilla
-1 lb pecan halves
-1 c sugar
- 1 Tbsp cinnamon
-1/2 tsp salt
- preheat oven to 250
-In a large ziplock bag combine sugar, cinnamon and salt set aside
-In a bowl whip egg white, water and vanilla til frothy
-add pecans to egg mixture and make sure all pecans are covered
-Place moist pecans in the ziplock and toss to cover with sugar mix
-On baking sheet you can use either parchment paper or spray it with Pam
-dump ziplock on baking sheet and spread the pecans out
- cook for 1 hour- stirring pecans every 20 minutes
-Allow to cool and enjoy!!

Address

Perry, NY

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